The inspiration behind each recipe I just places we publish super- random. There are a few weeks, a butter cookie corn the tastiest honey made me understand that I had to represent this combo flavor somewhere on the old blog. How did I forget how good it is? The cornmeal crisp meld in a crispy butter cake with honey butter sticky syrup is so good.
I love these recipes, with ingredients I usually handy at all times. Although conventional pancakes are always impressive, it is just a step above anything extra standard and certainly special. I cooked cakes in plenty of butter that gave them super crispy edges and a still soft and fluffy center. Melting honey and butter together creates the perfect syrupy filling, but you can of course just use the maple also if you wish.
I made these here in Wisconsin for my mother and sister and they were a huge hit- I can not wait to recreate in New York to Andy !!
- ½ cup ground cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt coffee
- 1 cup buttermilk
- 1 tablespoon of canola oil
- 1 large egg, lightly beaten
- about 4 tablespoons butter to fry the cakes
- 4 tablespoons butter
- 4 tablespoons honey
- in a bowl, whisk together cornmeal, flour, baking powder and salt. Make a small well in the center and pour in the buttermilk, oil and egg. Whisk until smooth.
- Put the dough aside while you preheat your skillet over medium-low heat. Melt the butter to the syrup and add honey until smooth.
- Melt about a tablespoon of butter in the pan and cook the patties, 1-3 at a time depending on the size of your pan. When bubbles form and pop in the dough, carefully turn each cake and bake until golden.
- Repeat with more butter for each batch. Serve griddle cakes with honey butter syrup.